Cottage Pudding Pineapple Upside Down Cake


Our cottage pudding batter makes an amazing tasty and moist cake. Listen for the Oohs and Aahs when you serve it. Serves 8


1/3 cup Shortening 75 mL
3/4 cup Sugar 175 mL
1 Egg 1
1 tsp Vanilla 5 mL
1-3/4 cups Flour 425 mL
3 tsp Baking powder 15 mL
1/2 tsp Salt 2 mL
3/4 cup Milk 175 mL

3 tbsp Butter 50 mL
1/2 cup Brown sugar 125 mL
1 can Pineapple rings 1 can
Maraschino cherries (drained)

Preheat oven to 350°F [180°C]

Cream sugar and shortening. Beat in egg and vanilla until light and fluffy. Sift flour, baking powder and salt and add alternately with milk. Set aside.

Melt in an 8 inch [20 cm] square baking pan; 3 tbsp. butter [50 mL]. Sprinkle with brown sugar. Place pineapple rings over the sugar mixture. Fill centers with cherries. Spread cake batter over the pineapple. Bake for 40 to 50 minutes.

Loosen sides with a knife. Place a serving plate over pan and invert cake onto plate. Rearrange pineapple slices, cherries and glaze if necessary. Serve warm with ice cream or whipped cream.


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